Thai Broccoli Salad Recipes

SPICY THAI BROCCOLI SALAD WITH PEANUT DRESSING

Steps:

• Whisk together all ingredients and set aside.
• Prepare the broccoli by boiling for 3 minutes until bright green. Remove from boiling water and add to an ice water bath to stop cooking. Remove from water bath and add to a large bowl with shredded cabbage, scallions, cilantro, and sliced chilis.
• Pour peanut dressing over salad - NOTE - you may not need all the dressing. Try the salad using 1/2 the dressing, and then add more as needed.
• Toss the salad well and top with salted peanuts and additional chilis.
• Serve immediately. Leftovers can be stored in refrigerator for up to 3 days.

EASY BROCCOLI SALAD

Steps:

• In a bowl, combine broccoli, cheese, bacon and onion. In another bowl, whisk mayonnaise, vinegar and sugar. Pour over broccoli mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.

THAI BROCCOLI SALAD

Steps:

• Combine first nine ingredients and toss well with broccoli, cabbage, bean sprouts, cilantro and mint.
• Allow salad to marinate in refrigerator 1 to 2 hours.
• Before serving, top with peanuts, sesame seeds or bell peppers.

THAI-STYLE BROCCOLI WITH GARLIC

Steps:

• Stir fish sauce with sugar until dissolved; set aside.
• Drop broccoli florets into a saucepan of boiling water.
• Cover and boil 2- 3 minutes.
• Drain.
• Heat oil in wok over medium heat.
• Add garlic and fry until golden and crisp, about 3 minutes. Drain on paper towel.
• Add fish sauce mixture to remaining oil.
• Add broccoli and stir until blended with seasonings and heated through.
• Turn out onto serving dish and top with garlic.

THAI STYLE BROCCOLI SALAD

Steps:

• In a small bowl combine the peanut butter, sugar, water, lime juice, soy sauce, sesame oil, and pepper flakes.
• Whisk until well blended and set aside.
• Heat vegetable oil over medium high heat in a large skillet or wok.
• Add the broccoli, bell pepper, onions, and garlic.
• Stir fry for 4 minutes or until vegetables are JUST tender crisp.
• Remove from heat and stir in the peanut butter mixture.
• Toss well to combine, sprinkle on chopped peanuts and serve hot or at room temp.

THAI BROCCOLI PEANUT SALAD

Steps:

• In a large bowl, whisk together the vinegar, oil, peanut butter, soy sauce, Splenda and ginger.
• Cut the broccoli into bite sized pieces and place in the bowl with the dressing.
• Throw the dried fruit and peanuts into the bowl as well and toss everything together.
• Cover and refrigerate - can be made up to 2 days in advance.

BROCCOLI AND SCALLIONS WITH THAI-STYLE VINAIGRETTE

Steps:

• Heat the oven to 425 degrees. In a large bowl, toss the broccoli and scallions with the olive oil. Season well with salt and pepper and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 15 to 20 minutes, tossing halfway through to ensure even cooking.
• While the vegetables roast, make the vinaigrette: In a small bowl, whisk all the ingredients until the brown sugar is dissolved. Taste and adjust seasoning if needed.
• Place the broccoli and scallions in a bowl and toss with the vinaigrette. Serve right away or the vegetables will become soggy.